DE3828786C1 - - Google Patents

Abstract

The invention relates to a beer which can be obtained, in particular, by use of rye as source of starch and by application of specific malting, mashing and flavouring methods and which is distinguished by an odour and taste resembling rye bread with, at the same time, good foaming and foam stability.

Description

The invention relates to a method for producing Beer from a malt with a substantial amount of rye.

Beer is made in the Federal Republic Germany so far only from the cereals barley and wheat as well Hops, water and yeast are made. The Manufacturing can be broken down into three large sections namely the malt preparation, d. H. Sources, germs and kilns, of the grain, the manufacture  the seasoning from the malt obtained and to the final fermentation and Storage.

The ground malt is mashed with water, generally with top-fermented beer at 35 ° C, and then heated. According to the so-called two-mash process (see L. Narziss, The technology of wort preparation, Ferd. Enke publishing house Stuttgart, 6th edition 1985, pp. 168-171) is described e.g. B. at about 50 ° C from the main mash on this temperature remains for a long time, a first Partial mash separated for cooking. For the formation of Sugar and therefore also for a corresponding alcohol content of Beer is still heated when the first partial mash is heated at approx. 64 ° C and 72 ° C for approx. 10 minutes, d. H. an interruption in the heating. After Cooking of the first sub-machine is again mixed with the main mash at 64 ° C, after which a second partial mash is drawn off for cooking again will while the main mash is at the mixing temperature for so long is held until remixing the second Partial mash at the end a temperature of approx. 72 ° C results.  

After purification, d. H. Settling or filtration of the solid Components, called grains, become the resulting Wort for concentrating, sterilizing and precipitating the soluble proteins cooked in wort pans and hopped. Then add the cooled wort with yeast Fermentation tanks for the main fermentation.

For fermentation, food is generally used. H. not fermented Beer wort from the last beer brew used.

The use of other cereals besides barley and Wheat would enrich the existing beers lead, however, for various reasons economic production of such beers is not considered feasible. This applies in particular to the production of Beer using rye, which has an aromatic, spicy and expected pithy taste. The main reasons were the poorer digestion of the grain and the high one Viscosity of the wort compared to the use of barley, almost is three times higher and therefore in production of beer would not have led to procedural problems so far, especially in the purification or filtration.

In the monograph by A. Maurizio "History of the Fermented Beverages ", publishing house Dr. Martin Sständig oHG, Wiesbaden, 1970, is on page 105 as medieval beer cereals also called rye, but without further details Information is provided.

The so-called bread beer is also considered a Russian national drink known (W. W. Rudolf, Die Lebensmittel-Industrie 16 (1969), No. 4, pages 133-135). The breadcrumb will due to an interrupted lactic acid fermentation and alcoholic Fermentation of the extractives obtained from a mash Pieces of bread with and without added malt and sugar or immediately from a mixture of rye malt, barley malt and Rye flour is produced (see also DE 15 17 864 A1). The kvass breads are made especially for this purpose from one Mixture of rye flour, barley malt and whole rye flour baked. The mashing is done by moving out the extractives from the kvass bread with hot water and separation of the insoluble components. The fermentation the mash is made after adding yeast and lactic acid bacteria and sugar. To create the typical bread flavor rye malt and rye flour before mashing burned. Because of the very special raw materials and the special production method and the resulting The production of kvass is not a product characteristic to compare with the production of beer.

The present invention is based on the object a method of making beer using a To indicate malt with a substantial proportion of rye, the leads to a beer with rye flavor and in  is economically feasible.

The object is achieved according to claim 1. The subclaims relate to advantageous embodiments.  

The mix the first partial mash after cooking with the 1st main mash is advantageously done with one or more temperature stops, then the second part of the mash is removed for further cooking becomes.

While in the known two-mixing process, a first temperature rest is only carried out at approx. 50 ° C at which subtracting the first partial mash from the first main mash takes place, then the main mash until mixing with the first partial mash after cooking this temperature remains, according to the invention  already carried out a first temperature rest at 30 to 40 ° C and advantageously at 35 ° C, d. that is, the first The main mash remains until mixed with the first partial mash after cooking at this temperature level.

Surprisingly, it has been shown that through the early temperature rest and maintaining this temperature for the main mash pre-existing Bring enzymes and phosphates in solution better can. The viscosity according to the inventive method the rye seasoning is much better broken down.

In contrast to the known methods in which the main mash after mixing with the first partial mash remains at a temperature of 64 ° C, the Main mash, however, according to the invention for a long time a low temperature in the range of 50 to 55 ° C held and only then further heated. This measure too has a very positive effect on the connection and the dismantling of the high viscosity. In particular, the Rubbers are better removed, especially in the temperature range dissolve by 50 ° C.  

According to a further development according to the invention, when heating the first partial mash each a temperature rest of several minutes, preferably about 10 minutes each, at 50 and at 70 ° C.

This means that in contrast to the known mashing process the temperatures in the area around 60 ° C pass quickly, the temperatures around 50 and 70 ° C, however be emphasized more. The temperature rest at 50 ° C is also for the Protein breakdown important, while the temperature rest at 70 ° C for the Formation of sugar is essential. At this temperature because rye malt produces sugars that are difficult to ferment, whereby the achievable degree of fermentation becomes lower. At temperatures in the area around 60 ° C there is a higher sugar content, the higher a Degree of fermentation and thus more alcohol would result. At the The method according to the invention for producing beer from rye is thus produced less fermentable sugar.  

Compared to the known The mashing process is therefore the process according to the invention temperature shifted to a certain extent.

In a further development of the invention, that wheat beer dessert is added for post-fermentation.

With the addition of rye beer dish it turned out that the foam collapses. One of the main causes was found to be that this is essentially due to the presence of significantly more higher fatty acids.

However, it was surprisingly found that one can avoid this problem by instead of Rye beer dessert wheat beer dessert added.

In the same way it turned out that the Foam durability can significantly improve if you do that Beer filtered after the main fermentation. Wheat beer, however, will usually just centrifuged. Will that according to the invention  produced rye beer is filtered, the foam durability significantly improved.

The filtration is preferably carried out with diatomaceous earth.

It is also an advantage if you have the beer before fermentation undergoes a short-term heating, which is advantageous by heating for about 0.5 to 2 minutes at temperatures of approx. 65 to 75 ° C. To this Proteinases are destroyed in this way. It was found that in the presence of proteinases during storage the foaming is reduced. If you inactivate the proteinases with heat, maintain constant foaming.

Finally, it is re-fermented in the bottle Added yeast.

A very advantageous training the invention is that rye malt bread flatbread after the main fermentation and before the filtration.

Since the main fermentation, the yeast is part of the good rye taste takes away, by the addition of rye malt bread flatbread according to the invention the typical rye or bread taste reinforced again. It is only necessary that the Flatbreads are added before the filtration, so that their solid components during the filtration can be brought out again.  

You can use rye malt for the production of rye malt bread mix with water and brewer's yeast, then leave or let swell and then bake.

Instead of rye malt bread patties, you can also use caramelized ones Add rye beer extract after the main fermentation. To this A stronger rye or bread taste is also achieved in this way. The rye beer extract can be done easily by spraying rye beer on a heated surface or on hot stones can be obtained.

The method according to the invention is described below using an exemplary embodiment explained in more detail.

In its basic sequence, this corresponds to the invention Process for the production of rye beer known procedure, which is why only the following for the invention Significant deviations and additions to the usual procedure are described in more detail will.

example

A malt mixture consisting of 50% rye malt and 10% wheat malt is used as the raw material and 40% barley malt used. The swelling of the rye, the Wheat and barley are done in a container with water at a seed moisture of 45% and a temperature of 18 ° C. In the course of malting, the moisture content of the seedlings drops to below 40% lowered while keeping the temperature up to  24 ° C is increased.

After malting, the malt is milled with water at 35 ° C mashed. The total mash is for about 15 Minutes kept at this temperature, after which a first Partial mash is drawn off and heated while the remaining first main mash remains at this temperature. While the heating of the first partial mash to the cooking temperature at approx. 50 ° C and at approx. 70 ° C each a temperature rest while maintaining a constant temperature for made 10 minutes each.

After about 20 minutes of cooking the first partial mash it is mixed again with the first main mash, whereby sets a mixture temperature of approx. 47 ° C. In The total mash is then up to small stages about 53 ° C slightly warmed, after which a second partial mash is withdrawn for re-cooking while the remaining second Main mash continues on the for about 30 minutes Temperature of 53 ° C is maintained.

During the heating of the second part of the mash to the cooking temperature is a temperature rest at 70 ° C of about 10 minutes, during which no more Warming takes place. After the second cook, which can also take 20 minutes, there is another  Merging with the second main mash, previously heated to 62 ° C and for about 30 Minutes at this elevated temperature. The mixing the second partial mash with the second main mash takes place at 74 ° C. Then the total mash is a purification subjected. The refining is done with a filter or in a lauter tun carried out, the spent grains act as a sieve.

The wort obtained is then approx. Cooked for 60 minutes and mixed with hops. The cooled one The wort is then added with top-fermenting yeast brought to fermentation tanks for fermentation at approx. 15 to 22 ° C.

After this main fermentation, the beer is approx. 15 to 20% wheat beer dessert, d. H. unfermented wort from another beer brew, admitted.

To increase the rye taste, bread patties are also used from rye malt added. To make the flatbread part of rye lard and part of water mixed with 1 to 2% brewer's yeast. The batter obtained let it swell for about 1 hour, then spread it on a baking sheet and leave it go again for about 1/2 hour. Subsequently the dough is baked for about 1 hour at 180 to 250 ° C and preferably 220 ° C, after which the rye malt bread patties produced in this way as above  specified in the beer and thus the spicy Bread taste.

The duration of the baking process for the rye malt bread pita can freely chosen and depends on the Degree of saccharification that one would like to achieve by baking.

Instead of adding rye malt bread patties, caramelized ones can also be used Rye beer extract can be added to the same To achieve effect.

After the addition of wheat beer and the flat bread mentioned above the beer is filtered with diatomaceous earth; after that the beer is heated to approx. 65 to 75 ° C for about 0.5 to 2 minutes to inactivate the Subjected to proteinases. Finally, the usual Way a secondary fermentation with renewed addition of top fermentation Yeast in tanks for about 2 to 3 weeks, after which the beer is filled with the yeast.